Nutritional quality analysis of Chimonobambusa utilis bamboo shoots at different heights and parts

QIN Min, WANG Xiaoqin, BIAN Lili, WU Hongyu, YAO Wenjing, LIN Shuyan

JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2024, Vol. 48 ›› Issue (6) : 79-90.

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南京林业大学学报（自然科学版）
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JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2024, Vol. 48 ›› Issue (6) : 79-90. DOI: 10.12302/j.issn.1000-2006.202303001

Nutritional quality analysis of Chimonobambusa utilis bamboo shoots at different heights and parts

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Abstract

【Objective】The nutritional quality of Chimonobambusa utilis bamboo shoots at different heights ((0,10], (10,20],(20,30],(30,40] cm) and parts (upper, middle, lower) were analyzed. Understanding the nutritional variation rules and evaluating the nutritional value of C. utilis shoots at different heights and parts will provide a reference for the product development of bamboo shoots.【Method】The content of each nutrient component was determined by liquid chromatography. Principal component analysis and the subordinate function method were used to comprehensively evaluate the nutritional quality of C. utilis bamboo shoots at different heights and parts.【Result】There were differences in the nutritional composition of bamboo shoots at different heights in C. utilis. With increasing shoot height, reducing sugar, fructose, and glucose in the bamboo shoots gradually increased, whereas the contents of contents of water, crude protein, sucrose, and total acid decreased. The total sugar and flavonoid contents showed a trend of initially increasing and then decreasing. Vitamin C contents were stable. The contents of total amino acids and essential amino acids at 0-10 cm were significantly higher than those at the other three heights. In addition, there were significant differences in the nutritional composition of different parts of the bamboo shoots. From the lower part to the upper part of the shoots, the content of ash, tannins, total sugar, reducing sugar, fructose and glucose gradually decreased, while the content of water, crude protein, flavonoids, total acid and mineral elements generally increased. The contents of dietary fiber and sucrose were stable. Vitamin C content was the highest in the lower part of bamboo shoots. In the upper part of the bamboo shoots, the content of crude fat was the lowest and the content of total amino acids and essential amino acids in the upper part of bamboo shoots was significantly higher than that in the middle and lower parts.【Conclusion】The comprehensive nutritional quality of C. utilis bamboo shoots gradually decreased with increasing emergence height and decreasing bamboo shoot position.

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Chimonobambusa utilis / bamboo shoot height / bamboo shoot different parts / nutritional quality

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QIN Min , WANG Xiaoqin , BIAN Lili , et al . Nutritional quality analysis of Chimonobambusa utilis bamboo shoots at different heights and parts[J]. JOURNAL OF NANJING FORESTRY UNIVERSITY. 2024, 48(6): 79-90 https://doi.org/10.12302/j.issn.1000-2006.202303001

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